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Watch Danielle create this over-the-top sandwich here!
4 veal cutlets
1 cup flour
3 teaspoons salt, divided
1 and 1/2 teaspoons black pepper, divided
2 eggs
1 tablespoon Haddar Dijon Mustard
4 cups Chef Jeff Panko Bread Crumbs (plain, unseasoned)
extra-long hero bread
1 jar Giardiniera
Gefen Hot Peppers (optional)
1 pound roast beef
1 pound sliced fresh turkey
2 cups shredded lettuce
1 jar sour pickles
1 batch garlic mayo recipe (or store-bought)
2 packages facon, cooked till crispy
potato chips
Lay out a large sheet of foil over your counter. Place veal cutlets on top. Cut out a large piece of plastic wrap and cover veal cutlets.
Use a rolling pin or meat under to round cutlets out till they are very large and very, very thin.
Place the flour, egg, and breadcrumbs each in its own baking dish. Add Dijon mustard to egg and beat well until combined. Season each dish with one teaspoon salt and half a teaspoon pepper.
Dip each cutlet first into flour mixture, then egg ,and finally breadcrumbs.
Fill a large frying pan with half an inch of oil and set over medium high heat. Once oil is hot, add cutlets, one or two at a time, and cook for one to two minutes on each side.
Meanwhile, place contents of giardiniera in a food processor and pulse until spreadable.
Lay out hero bread or baguettes and slice crosswise. Spread mayo on both sides.
On the bottom side of the bread, spread a nice layer of our spreadable giardiniera.
Top with veal cutlets, then a layer of roast beef, then turkey. Top proteins with slices of pickles and shredded lettuce.
Finish off sandwich with small pieces of “facon” and potato chips. Cover with the top half of the bread. Slice and serve!
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